Mangalitza Pork

This is the story of the journey of the Mangalitza Pig, especially created for the high table of The Hapsberg Royal Family and the Aristocracy of Europe in the early 1880's, brought to the verge of extinction almost a century later, and now appearing in the pages of this website for your enjoyment in the 21st Century. It is difficult to describe with mere words how delicious, how unctuous and tender, juicy and succulent this pork is - you can only find out by trying it yourself. Our never ending gratitude to Lisa at Otterburn Mangalitzas (follow her on Facebook and Twitter - @otterburnmangalitza), where the piggies are lovingly farmed. Here you can see Kevin Bacon enjoying the sunset in his field in Helmsley, Yorkshire, who's story is told on our facebook page in detail, and who is actually the first of Lisa's pigs that we have purchased to sell here on the website.
Lisa's animals are all Pedigree Mangalitza and come to us complete with a certificate of authenticity - and a lovely personal story about each special piggie.
Lisa's animals are all Pedigree Mangalitza and come to us complete with a certificate of authenticity - and a lovely personal story about each special piggie.

We know just how popular lovely crispy, crunchy crackling is with our customers - and it seems such a waste to throw away extra Mangalitza skin that we collect. If you would like to have some extra crackling with your Mangalitza, we can sell it separately, for a small nominal charge. Please just tick the box and we will add in a pack for you - it just needs to be oiled, salted and baked alongside your joint or roast vegetables for a lovely result. Learn More

Lardons are small strips or cubes of fatty bacon, or pork fat used in a wide variety of cuisines to flavour savoury foods and salads. Our lardons are created using a traditional dry cure on the fabulously marbled Mangalitza pork leg. The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat, when crisped, is absolutely delicious.Learn More

The simplest of meals, made with love, can bring joy and peace to a household ..... and also, of course, add some romance to an otherwise ordinary weekday meal. So even if you don't traditionally celebrate Valentine's Night, this might be a great opportunity to try something new for a weekday meal ! You could pair up your Mangalitza Burger with some tasty Potato Wedges - we have a great Spice n'Tice rub available in our Pantry !

It's very hard to compare the Mangalitza with anything else, as the attributes of this pork are just so amazing - the depth of flavour, the wonderful "umami" that we all know about but can't pinpoint terribly easily .... make this an exceptionally juicy, tasty burger, the like of which you will not find on the high street!

Sold in small blocks of 150g, the "back-fat" or Lardo from the Mangalitza pigs is exceptionally fine and pure. It has a flavour like no other, and can be used to roast your potatoes or hand-cut chips, in pastry or as the base to Yorkshire Puddings ... There are no limits with Mangalitza - we have michelin star chefs climbing the walls trying to get hold of it for their kitchens. It is not always available, but keep your eyes peeled for when it is in stock and act fast! Learn More

Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious.You can either grill or fry your gammon steak, whichever is your preference, although we do love the golden colour on the fat that you can achieve under a hot grill. We suggest that you serve it with accompaniments such as eggs benedict, asparagus and field mushrooms - but you could equally choose to put it with fried egg and chips and it will still delight your palate! May contain 1 or 2 Steaks.Learn More

Following the launch of two new Mangalitza Bacon Products - which we are calling "Dry Cure" and "Black" (which is featured below), we have now produced a Mangalitza "SIlver". Using the equivalent of the cuts known as silverside and topside in beef, but from the leg of the Mangalitza, we still dry cure for 10 days - and are excited by the results we are getting! As with all of the cuts on these amazing pigs, we can really be adventurous and go where no bacon makers have gone before!!There is still fat edging this bacon, and running through it, which is in no small way responsible for the delicious full flavour and tenderness of this stunning product. The packs contain 200g min. and we've cut generous thick slices as usual. Don't forget what the Top Chefs are saying! Michelin Star Chef Gareth Ward of Ynyshir Restaurant ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).Learn More

Following the launch of two new Mangalitza Bacon Products - which we are calling "Dry Cure" and "Black" (which is featured below), we have now produced a Mangalitza "SIlver". Using the equivalent of the cuts known as silverside and topside in beef, but from the leg of the Mangalitza, we still dry cure for 10 days - and are excited by the results we are getting! As with all of the cuts on these amazing pigs, we can really be adventurous and go where no bacon makers have gone before!!There is still fat edging this bacon, and running through it, which is in no small way responsible for the delicious full flavour and tenderness of this stunning product. The packs contain 200g min. and we've cut generous thick slices as usual. Don't forget what the Top Chefs are saying! Michelin Star Chef Gareth Ward of Ynyshir Restaurant ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).Learn More

Look at these beauties! And if you haven't tried the Mangalitza yet, then you're in for a real treat if you want to start off simply with the sausages and black pudding ... what an amazing combination breakfast these will provide! The sausages are very "rustic" looking, thick and chunky, and the flavour is very subtly enhanced with the addition of simple spices and cracked black pepper. We love them! There are four to five sausages in a pack, and they are delicious as a breakfast sausage or for a more refined supper dish. Learn More

If you haven't tried the Mangalitza yet, then you're in for a real treat with this combination sausage! The sausages are very "rustic" looking, thick and chunky, and the flavour is very rich, almost creamy. A very tasty sausage that is not too overpowering and would work well for either a breakfast or supper dish. Pack contains four to five chubby sausages. Learn More

This Prince of Black Puddings is produced by an artisan butcher who really understands how to bring out the best in a pudding - although he definitely has a head start when it contains Mangalitza Pork Fat. We love this product so much that it has taken us three orders to be able to keep enough in stock in the office to sell to the public!! Use it for VERY special breakfasts or to complement fresh scallops .... make an apple stack with it and present your guests with a starter that they will never forget!
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This is the third version of our new Bacon Range - which we are calling "Dry Cure" and "Black", and which is featured on this page. This particular cut of Mangalitza is known as the Prime Rib, and this version has been dry cured for ten days in treacle. Those epicureans amongst you may know this as the "collar" bacon of old - but due to the size and conformation of the Mangalitza we refer to this area as the Prime Rib. The bacon has quite large areas of fat, giving the most amazing melt-in-the-mouth eating experience, full of juicy flavour. Once again, take care as the sugar content of the treacle will make it easy to "catch" the edges of the bacon, but even if it does, wow, what a wonderful combination!!The packs contain 200g min. and we've cut generous thick slices as usual. Don't forget what the Top Chefs are saying! Michelin Star Chef Gareth Ward of Ynyshir Restaurant ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).
Learn More

This is the third version of our new Bacon Range - which we are calling "Dry Cure" and "Black", and which is featured on this page. This particular cut of Mangalitza is known as the Prime Rib, and this version has been dry cured for ten days. Those epicureans amongst you may know this as the "collar" bacon of old - but due to the size and conformation of the Mangalitza we refer to this area as the Prime Rib. The bacon has quite large areas of fat, giving the most amazing melt-in-the-mouth eating experience, full of juicy flavour.The packs contain 200g min. and we've cut generous thick slices as usual. Don't forget what the Top Chefs are saying! Michelin Star Chef Gareth Ward of Ynyshir Restaurant ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).Learn More

Once you have tasted Mangalitza pork, the percentage of fat on a chop or steak will take on an entirely different meaning! It is important though to realise that all the rules are there to be broken when it comes to Mangalitza - which contains healthier fatty acids than ordinary pork, with 15 - 20% higher levels of unsaturated fat than for instance, the Duroc, a commonly used pig in the UK. The fat is softer, runnier, its melting point is lower and it is much easier to digest. This makes it a better food source as it does not burden the digestive system. The meat is juicy and succulent, and the melted fat does not make the mouth feel greasy at all, just moist. Learn More

The prime rib is usually associated with a beef animal - but we cut the Mangalitza in a very specialised way to get the best out of the animal. Look at the marbling on this steak - once you have tasted Mangalitza pork, the percentage of fat on a chop or steak will take on an entirely different meaning! The fat is softer, runnier, its melting point is lower and it is much easier to digest. This makes it a better food source as it does not burden the digestive system. The meat is juicy and succulent, and the melted fat does not make the mouth feel greasy at all, just moist. Learn More

Following the launch of two new Mangalitza Products - which we are calling "Dry Cure" and "Black", we are delighted to announce that the Dry Cure Bacon has collected no less than 3 Gold Stars at the Great Taste Awards! Considering that puts our Bacon in the top 200 products out of 12,000, we think you should give it a try!! We use Mangalitza loin and dry cure it for 10 days - producing what Michelin Star Chef Gareth Ward of Ynyshir Restaurant called ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).The fat that edges this bacon is in no small way responsible for the delicious full flavour and tenderness of this stunning product. The packs contain 200g min. and we've cut generous thick slices. This really would make an amazing treat for your family and guests and if you combine the bacon with our lovely Mangalitza Sausages and Black Pudding, you will surely produce the Best Breakfast in the Whole World!!!Learn More

At last we are announcing the launch of two new Mangalitza Products - which we are calling "Black" and "Dry Cure" (which is featured above). We use Mangalitza loin and dry cure it with the addition of treacle for 10 days - producing what Michelin Star Chef Gareth Ward of Ynyshir Restaurant called ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).The fat that edges this bacon is in no small way responsible for the delicious full flavour and tenderness of this stunning product. The packs contain 200g min. and we've cut generous thick slices. We would caution you that the treacle, being sugar-based of course, will "catch" quite easily - although the burnt sugar flavour when mixed with the very gorgeous fat is a sublime experience!This really would make an amazing treat for your family and guests and if you combine the bacon with our lovely Mangalitza Sausages and Black Pudding, you will surely produce the Best Breakfast in the Whole World!!!Learn More

We carefully dice the shoulder by hand ( which we consider to be the only way to handle this wonderful product ) to produce a 500g or llb bag of diced Mangalitza suitable for pies, casserole, cassoulet - sweet and sour, chilli or capsicum, smokey - it is complemented by all sorts of different flavours and you will
have such a good time experimenting for your favourites! We have, of course, our own selection of spices from Spice N'Tice here on site. Learn More

We have taken our award winning Mangalitza Loin Bacon and lightly smoked it over cherry wood chips ...... If you enjoy smoked bacon this is a new level! The Mangalitza loin is still dry cured it for 10 days - producing what Michelin Star Chef Gareth Ward of Ynyshir Restaurant called ........ "Some of THE best bacon I have ever had" ..........Further accolades came from Mike Church, Executive Chef at Ty'n Rhos Country House Hotel who was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).The fat that edges this bacon is in no small way responsible for the delicious full flavour and tenderness of this stunning product, and of course this is even more delicious when it is lightly smoked. The packs contain 200g min. and we've cut generous thick slices. This really would make an amazing treat for your family and guests and if you combine the bacon with our lovely Mangalitza Sausages and Black Pudding, you will surely produce the Best Breakfast in the Whole World!!!Learn More

In response to many requests from our adoring Mangalitza devotees, we have now decided to produce Mangalitza Pork Chops for you. They are chunky, well marbled and completely delicious! We have been butchering these lovely piggies in the style of a beef animal due to their immense size and muscle formation, but having recently been
asked if chops were a possibility, we decided to experiment and the results are stunning. You can griddle or grill your chop, or cook it in the oven and collect the fat and re-use it for yummy roasted vegetables. Learn More

These packs of finger-licking, scrumptious ribs may contain one or two pieces, depending on the size of the Mangalitza we have used. You can prepare the ribs to any recipe that you would normally use, but remember that the meat will tastier, the fat will be meltier and the flavour will be more intense than anything you have had before!! When we tried them at home we popped them in the slow cooker for about 8 hours and then simply brushed them with the barbecue sauce (ingredients below) and finished them in the oven for half an hour. Don't have the heat up too high until the very end, or the sugar will burn. Then - added bonus - take your stock and make a delicious soup with the addition of peas or lentils!

Once you have tasted Mangalitza pork, the percentage of fat on a chop or steak will take on an entirely different meaning! It is important though to realise that all the rules are there to be broken when it comes to Mangalitza - which contains healthier fatty acids than ordinary pork, with 15 - 20% higher levels of unsaturated fat than for instance, the Duroc, a commonly used pig in the UK. The fat is softer, runnier, its melting point is lower and it is much easier to digest. This makes it a better food source as it does not burden the digestive system. The meat is juicy and succulent, and the melted fat does not make the mouth feel greasy at all, just moist.However, the pork fillet does not require any trimming as it is a cut of meat that is already devoid of external fat, as you can see from the photograph. This fillet is so tender
that you can put your thumb through it and yet maintains its beautiful robust flavour, making it a much sought after cut. Learn More

Probably The Best Cooked Breakfast in The World .....Yes, it's a pretty bold claim, but we honestly believe we may have put together the most wonderful Breakfast For Two - containing a pack of Mangalitza Bacon, a pack of of Mangalitza Sausages, and one 300g pack of the amazing Mangalitza Black Pudding. All you have to do is add the trimmings - the eggs, the baked beans and the tomatoes !!! Oh, and be with the right person in the morning !!Contains:
1 Pack Mangalitza Bacon
1 Pack Mangalitza Sausages
1 Pack Mangalitza Black Pudding Learn More

Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork
will make your next roast dinner one to remember. Learn More

If you are looking to cook something special for a weekend roast for your family or friends, you're on the right page. Beware though !! The Mangalitza roasted shoulder of pork will rock your world - never again will you be able to have an "ordinary" pork roasting joint, so approach this decision carefully! So delicious is the fat from this piggie that we are selling it as" Lardo" separately in our Mangalitza section. Use it for your roasties - or making hand cut chips .... just use it! Learn More

Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More

We have seamed out the Rump muscle from the leg - normally we would use this for Rump Steaks, but it makes a beautiful little roast for four people. Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember. Learn More

Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More

Probably The Best Cooked Breakfast in the World ......Yes, it's a pretty bold claim, but we honestly believe we may have put together the most wonderful Breakfast Banquet - containing two packs of Mangalitza Bacon, both the Dry Cured and Cherry Smoked, two packs of Mangalitza Sausages, Black Pudding and Black Pepper, and one 300g pack of the amazing Mangalitza Black Pudding. All you have to do is add the trimmings - the eggs, the baked beans and the tomatoes !!!This would also make a wonderful little hamper-style gift for that someone you know "who has everything" (and enjoys their food!).
Contains:
1 Pack Mangalitza Dry Bacon
1 Pack Mangalitza Cherry Smoked Bacon
1 Pack Mangalitza Black Pudding Sausage
1 Pack Mangalitza Black Pepper Sausage
1 Pack Mangalitza Black Pudding
Learn More

Once again, we are using the whole muscle to make a roasting joint - normally we would use this for prime rib steaks, this size joint will easily feed four people. This cut really will be sensational as a centrepiece on your Christmas dinner table. Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember
Learn More

Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork
will make your next roast dinner one to remember. Learn More

If you are looking to cook something special for a weekend roast for your family or friends, you're on the right page. Beware though !! The Mangalitza roasted shoulder of pork will rock your world - never again will you be able to have an "ordinary" pork roasting joint, so approach this decision carefully! So delicious is the fat from this piggie that we are selling it as" Lardo" separately in our Mangalitza section. Use it for your roasties - or making hand cut chips .... just use it! Learn More

A pork shoulder, as the name implies, comes from the upper front leg of the pig and is generally divided into two sections. At the top of the leg is a rectangular roast known in the U.S.A. as the butt or Boston Butt. Legend has it that this name comes from the packaging methods used to ship pork in Colonial America, when it was put into wood casks known as Butts.
The Butchers, particularly in Boston, developed a singular method for cutting the shoulder which subsequently became known as the "Boston Butt".Due to it's size and the fat content, a slow cooked "butt" can lose as much as 50% of its weight in a cooking process so do bear that in mind. What results though!! Completely and utterly delicious, succulent, juicy, flavoursome pork, the likes of which you will never have tried before - we promise!! Learn More

With the current Royal celebrations in mind, we have put together this wonderful Royal Banquet box using our lovely Mangalitza Pork. This pork does, of course, have very blue blood - in fact our suppliers, Lisa and Tim, recently featured on BBC2's "Back to the Land" programme with Kate Humble, have the only pedigree blue blooded Mangalitza herd in the country! So let's all celebrate in the style that the The Hapsberg Royal Family and the Aristocracy of Europe in the early 1880's would have celebrated!
Our box contains:
1 x 1kg Mangalitza Shoulder Joint
2 x Mangalitza Loin Steaks
1 x Mangalitza Diced 500g
1 x Mangalitza Lardo
1 x Mangalitza Pork Sausages
For your enjoyment !! Learn More

Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! If you would like an even larger gammon, such as 4kg, please do ask! Learn More

Once again, we are using the whole muscle to make a roasting joint - normally we would use this for prime rib steaks. This cut really will be sensational as a centrepiece on your Christmas dinner table. Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember. Learn More